We got really excited here in the office when we realized that National Chili Day was coming up and we decided to celebrate with a cook-off. There was a varied selection of vegan friendly and meat-based recipes in the office yesterday for our official tasting. Below you'll find a recipe for a classic meat based chili, and if you follow us on Instagram you'll find a recipe for a hearty vegan chili!
Fire Cider Chili
- 5qt Crock Pot
- 1lb grass fed chuck steak, 1" cubes
- 1Tbsp olive oil
- 1 28oz can, or one quart Mason Jar peeled, whole tomatoes
- 1 15oz can of red beans, or 1 cup of dried beans
- 1 med onion, 1/4" dice
- 1 green pepper, 1/4" dice
- 1 head garlic, roasted
- 1/4 Cup Original Fire Cider
- 1Tbsp Chili powder
- 1Tbsp dried oregano
- 1tsp garlic powder
- 1tsp paprika
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- If using dried beans, start the night before. Rinse your beans thoroughly and cover in tepid water, add 1Tbsp of whey( I use the whey from the plain yogurt I always have in the house), or apple cider vinegar, and let soak overnight.
- Slice your head of garlic in half laterally, so you have a top and bottom. Wrap in foil and bake at 350* for 1 hr. At the same time, if you're using dried beans, drain and rinse your beans then place in a stock pot and cover with water, the amount of water should be about double the volume of the beans. Cook over med-high heat for 1 hr. Drain your beans and add to the crock pot. Leave your garlic to cool in the foil on your counter.
- Season your chuck to taste and brown in olive oil in a cast-iron pan on med-high, remove from pan and place in crock pot. Add onion and pepper to pan and saute until translucent, add to crock pot. Add Fire Cider to crock pot at this time.
- Add tomatoes to crock pot crushing each tomato by hand. Add all seasoning and stir to combine. Set crock pot on low and cook for 4-6 hours.
- Before serving, squeeze the roasted garlic into the crock pot and stir to combine.
I like to serve my chili with a good dollop of sour cream, a sprinkle of cilantro, and a few of my quick Fire Cider shallot pickles. Be sure to follow us on Instagram as we'll be posting the recipe for those pickles soon.